The list that Caine provided is the classic "Kitchen Brigade" hierarchy, set up by Careme, and then refined by Escoffier all about 100 years ago.
Tournant, that's what I've been doing the past several months. Anything, anywhere in the kitchen.
The past couple of weeks, however, I've been back on the Hot line at work, and training in Saute. The way it looks right now, the main Saute cook (I guess he's our "Lead Cook") and I will be trading off working Saute and Broil, for a week each time.
I will not that in both of the country clubs I've worked at, the kitchen seems to be divided into three basic groupings. "Banquet" prep, which usually involves the Chef, and maybe one or two other cooks. "Hot Side", which is the "hot" line, saute, fryers, grill/broil, ovens, etc. Finally, "Cold Side", which is the pantry, sandwiches, salads, etc.
A smaller restaurant may not distinguish between "hot" and "cold" sides, but just call the whole a la carte production "the line". A major hotel will probably stick with the classic Kitchen Brigade, and could have as many as five or six different areas of production going on at any one time.